Eggs are my saviour when there aren’t any veggies lying in pantry. They are ‘dime a dozen’ available at home, courtesy my hubby. I teasingly tell him the amount of protein shakes and egg whites you gulp down every day it’s more economical to buy a cow and a hen😄
My hostel life taught me how to relish this wholesome food as omelettes and boiled eggs sandwiched between slices of breads. ( Before that eggs were and still are not allowed at my mother’s place). After marriage I was introduced to this simple yummy dish of eggs cooked in tomato onion gravy. So on the days when the whole family is feasting on their non vegetarian delicacies, I calmly enjoy this slurpy soupy curry with some steaming hot rice!
- Refined oil- 3 tablespoons for gravy+ 2 tablespoon for frying eggs
- Sugar- 1 tablespoon
- Eggs- 12- 15 (boiled and peeled)
- Bay leaves (tej patta)– 2 nos
- Onions- 3 medium ( 1 made into paste + 2 thinly sliced)
- Ginger garlic paste- 3 tablespoons
- Tomato paste – from 1 tomato
- Dhaniya (coriander seed) powder- 2 ½ teaspoons
- Jeera (cumin seeds) powder- 1 teaspoon
- Curry powder/ sabzi masala- 1 teaspoon
- Salt- according to taste
- Chilli powder- ½ teaspoon
- Turmeric- ½ teaspoon
- Garam masala- ½ teaspoon
- Tomato ketchup- 1 tablespoon (optional)
- Chopped fresh coriander- to garnish
- Make superficial fine slits on the boiled and peeled eggs and keep aside.
- Heat 2 tablespoons oil in a pan, fry the eggs, gently turning them intermittently, so they brown uniformly on all sides. Keep them aside on a plate lined with kitchen towel/ tissue paper to absorb excess oil.
- In the same pan, add some more oil and some sugar granules. Wait till the sugar melts and gives a brown colour.
- Add bay leaves , sliced onions, fry till the onions are light brown in colour.
- Add the onion paste, ginger garlic paste, keep frying till the raw smell dissapears and they look uniform light brown.
- Add tomato puree, mix well and allow it to cook for few minutes. At this point you can add around ½ teaspoon salt for cooking tomatoes.
- After the tomatoes are half cooked add all the spices other than garam masala, in this order- coriander powder, cumin powder, curry powder, salt to taste, chilly powder, turmeric.
- Mix all the spices well with the gravy, add small amount of water to adjust the consistency.
- Now add the fried egg, mix well so that they coat all the spices. Close the lid of the vessel for few minutes.
- Add some more water to adjust the consistency of gravy, tomato sauce for colour (optional).
- when the gravy boils well, mix in garam masala and chopped coriander, swich off the flame.
- Serve it with steaming hot plain rice or rotis !!